Dynamics of indigenous and inoculated yeast populations and their effect on the sensory character of Riesling and Chardonnay wines

To study the impact of yeast populations on wine flavour and to better understand yeast growth dynamics, wines were produced by the (i) indigenous microflora, (ii) vigorous yeast starter EC1118 and (iii) slowly fermenting yeast Assmannshausen. Sensory analysis revealed that wines differed depending on the fermentation type. However, these yeast-related differences did not exceed the varietal character. Both added starter cultures clearly dominated the Saccharomyces population from the middle of fermentation onwards. The starter cultures differed in their repression of indigenous non- Saccharomyces yeast. EC1118 limited growth of non- Saccharomyces yeasts more strongly than Assmannshausen. Sulphite addition further repressed growth of non- Saccharomyces yeasts. On completion, more than one Saccharomyces strain was present in each fermentation, with the largest variety in the non-inoculated and the smallest in the EC1118-inoculated fermentation. Results from the two genetic assays, karyotyping, and PCR using δ-primers were not fully equivalent, limiting the usefulness of δ-PCR in studies of native Saccharomyces yeasts.     

化肥和有机肥长期施用对红壤酶活性的影响

选择长期定位试验中的不施肥对照(CK)、单施化肥(NPK)、单施有机肥(OM)及化肥有机肥配施(NPKM)4种处理,研究了长期化肥和有机肥互作对旱地红壤酶活性的影响及酶活性与土壤理化性质、微生物生物量的关系。结果表明,施肥特别是化肥和有机肥的交互作用能不同程度促进参与碳、氮循环的总体酶活性增加;其中,OM对酶活性的促进作用强于NPK,NPKM的酶活性最高。与CK相比,施用有机肥的处理(即OM和NPKM)会降低参与碳循环酶和参与氮循环酶的比值,而NPK不影响该比值。OM处理的单位微生物量碳酶活性和单位有机碳酶活性均显著低于其他处理,而在NPK处理中这两项指标最高,OM和NPKM处理则提高了单位微生物量氮酶活性。一方面说明有机肥可以缓解土壤微生物的碳限制,但是供氮能力相对不足,而与化肥配施缓解了氮素的限制状况;另一方面暗示有机肥可以提高土壤生物的生态效率。总之,化肥和有机肥配施能够在碳氮资源的生物有效性上形成互补关系,能够同时促进土壤生物和作物生长,从而满足土壤生态系统服务功能持续发挥的需要。     

The distribution of mutagenic activity in red, rose and white wines

Using a modified Salmonella typhimurium TA98 Ames-test system, more than 150 red, white and rose wines were analyzed for direct-acting and microsomal enzyme-enhanced mutagenic activity. The following conclusions were reached from analysis of this wine mutagenicity data base. White and rose wines, as well as grape juices, exhibited little or no detectable direct-acting or microsomal enzyme-enhanced mutagenic activity. However, red wine samples contained highly variable amounts of mutagens, ranging from undetectable to levels 30-fold above the sensitivity limit of the assay system. The variations in red wine mutagenicity were unrelated to grape variety, vintage, aging methods or production region. Hence, individual winery production practices must represent the most significant contribution to the variations observed.     

Antimicrobial treatment of grapes using sodium hypochlorite in winemaking and its effects on the chemical and sensory characteristics of wines

This study was performed to examine the use of NaOCl as an alternative antimicrobial compound in winemaking because of the potential health problems that may arise as a result of the use of SO2. For this, the blank (non-treated), control (SO2-added), and sample (NaOCl-treated) wines were made, and microbial and chemical changes including sensory characteristics were analyzed during the fermentation periods. Treatment of grapes with NaOCl decreased the initial contaminating microbial population in grape must, resulting in higher growth of yeast and lactic acid bacteria. After 200 days of fermentation, the chemical analysis of sample wine revealed that it had higher ethanol content, redness (a*), and concentrations of fruity ester compounds and lower total acidity than the control. In the sensory analyses, the sample wine obtained a higher overall acceptability score (5.70) than the control (4.26). This result reveals that NaOCl can be used as an alternative to SO2 in winemaking for inhibiting the growth of contaminating microorganisms.     

The effect of treating goat's milk with transglutaminase on chemical,structural, and sensory properties of labneh

Labneh (a concentrated type of Mediterranean-Middle-East yogurt) was prepared by inoculating goat's milk with/without transglutaminase (TGase, at ranges of 0–4 units/g protein), followed by heat inactivation. Application of TGase did not change the chemical composition of the product. However, TGase treatment at rate of 2–4 U/g protein increased the firmness of the labneh samples by 14–15 folds, compared to the untreated sample. Scanning electron microscopy pictures revealed that the protein matrices in labneh from TGase treated samples appeared to be relatively more compact than the control. SDS-PAGE scans show crosslinking of proteins in labneh samples treated with TGase, and conversely, the bands corresponding to casein fractions became less intense as the concentration of TGase increased. Scores of firmness by sensory evaluation indicated that TGase treated samples at 2 U/g had a value of 27.4 compared to 12.5 in non-treated samples.     

The isolation, purification, and some properties of NAD-dependent isocitrate dehydrogenase from the organic acid-producing yeast Yarrowia lipolytica

The NAD+-dependent isocitrate dehydrogenase of the organic acid-producing yeast Yarrowia lipolytica was isolated, purified, and partially characterized. The purification procedure included four steps: ammonium sulfate precipitation, acid precipitation, hydrophobic chromatography, and gel-filtration chromatography. The enzyme was purified 129-fold with a yield of 31% and had a specific activity of 22 U/mg protein. The molecular mass of the enzyme was found to be 412 kDa. The enzyme consists of eight identical subunits with a molecular mass of about 52 kDa. The Km for NAD+ is 136 microM, and that for isocitrate is 581 microM. The effect of some intermediates of the citric acid cycle and nucleotides on the enzyme activity was studied. The role of isocitrate dehydrogenase (NAD+) in the overproduction of citric and keto acids is discussed.     

Effect of organic amendments on some physical, chemical and biological properties in a horticultural soil

The aim of the present work was to assess the response of selected soil physical, chemical and biological properties, after two applications of different organic amendments to a soil with an extended horticultural use. Vermicompost from household solid waste (HSW) and from horse and rabbit manure (HRM), and chicken manure (CM) were applied at rates of 10 and 20 Mg ha(-1). The proportion of water stable soil aggregates (Ws) was significantly higher (p < 0.05) in HSW, HRM and CM at 20 Mg ha(-1). The proportion of ethanol stable soil aggregates (Es) was significantly higher in HSW, HRM and CM at 20 Mg ha(-1), and CM at 10 Mg ha(-1). After the first amendment application, HSW and HRM at 20 Mg ha(-1) resulted in higher soil organic carbon (SOC), while all the treatments showed a significant increase after the second amendment application. Linear relationships were found between Ws and Es with SOC. An increment in microbial respiration in all the amended plots was observed with the exception of HRM at the rate of 10 Mg ha(-1).     

彩叶草红色素的理论性质

天然色素可从动植物相应组织中提取。从吊竹梅（Zebrina pendula Schnizl．）中已得到非常稳定的天然色素,从Acalypha uilkesiana中得到大量的花青苷色素,从Setcrease purpurea中也得到非常稳定的天然紫红色素。彩叶草（Coleus blumei Benth）含有大量类黄酮物质,目前,对其色素的理化性质没有详细的报道。本文探讨彩叶草红色素的理化性质,旨在为该色素的开发应用提供科学依据。     

不同有机无机肥配施比例对红壤旱地花生产量、土壤速效养分和生物学性质的影响

大田条件下,研究了不同有机无机配施比例对红壤花生旱地可培养微生物数量、土壤主要酶活性、土壤速效养分及花生产量的影响。结果表明:(1)有机肥配施花生产量显著高于其他处理,有机肥比例为40%时,荚果产量、籽仁产量、单株结果数及百粒重效果增加最明显,分别较常规施肥提高20.14%、26.92%、27.87%和7.08%;(2)有机肥配施可以显著提高土壤速效养分含量,40%有机肥在花生生育期结束后能显著提高土壤碱解氮、有效磷、速效钾含量,与常规施肥相比,分别增加了17.89%、22.96%、12.57%;(3)土壤中细菌、真菌、放线菌数量随着有机肥配施比例增高而增加;40%有机肥配施比常规施肥处理的细菌、真菌、放线菌数量全生育期平均值分别提高:71.62%、40.42%、43.94%。(4)施肥可以显著提高土壤脲酶、酸性磷酸酶、蔗糖转化酶活性,其中有机无机中量配施(40%有机肥)、高量配施(60%、80%有机肥)显著高于其他处理,低量有机肥配施(20%有机肥)接近于常规施肥水平。综上表明,在等量N、P、K养分条件下,配施40%猪粪N更有利于红壤地区土壤肥力及产量的改善。     

产类胡萝卜素酵母菌原生质体的制备、再生与诱变

确定了1株产类胡萝卜素红酵母Y-35的原生质体最佳制备条件和再生条件,以及在此基础上的诱变育种,通过实验,初步确定Y-35菌株原生质体形成和再生的适宜条件为;菌龄16h,蜗牛酶浓度1%,30℃处理60min。红酵母Y-35原生原体经紫外线诱变后得到18株诱变菌株,分别测定其生物量,类胡萝卜素含量及产量,获得2株类胡萝卜素产量明显提高的变异菌株RY-10和RY-19。其产量分别比出发菌株提高49%和54%。     

Characterisation of footpad lesions in organic and conventional broilers

Recent data suggest that organic broilers often score worse on footpad lesions than conventional broilers but also that the current scoring of organic broiler feet may be misleading. In order to characterise footpad lesions in organic broilers, this study assessed and compared footpad lesions in a sample of 2987 conventional and 3578 organic broiler feet obtained from a large Danish abattoir during summer and winter. The feet were scored according to two scoring systems: the modified Danish surveillance scoring system and a histopathology-based new scoring system specifically developed to target the ability to differentiate between broiler feet with hyperkeratosis and ulcers. For both systems, all broiler feet with visible lesions were cross-sectionally incised. Significant differences between the two production systems were found for both scoring systems (χ² = 710; P < 0.001 and χ² = 247; P < 0.001 for the new and the surveillance systems, respectively), showing that a larger proportion of the organic feet compared to conventional feet – summer and winter – exhibited signs of hyperkeratosis. In addition, a smaller fraction of the organic feet than of the conventional feet were given the outermost scores, that is, normal or ulcerated; 13.4% v. 25.3% broiler feet were given score 0 for organic v. conventional production systems, respectively (χ² = 152; P < 0.001), and 18.4% v. 23.8% feet were given score 4 for organic v. conventional production systems, respectively (χ² = 308; P < 0.001). Thus, the results suggest that surveillance scoring systems such as the one used in Denmark are useful for the examination of footpad lesions in broilers from both types of production systems. However, the results have also raised attention to a typical characteristic of the feet of organic broilers, that is, profound hyperkeratosis, which may underlie potential misclassifications in surveillance scoring systems like the one used in Denmark. Among the possible solutions to this challenge to the correctness and fairness of the scoring system are improved procedures (such as mandatory incision), training of technicians and calibration of results (especially for the organic footpads).     

木莓果实红色素的理化性质及其稳定性

对木莓（Rubus swinhoei Hance)果实中提取的红色素理化性质进行了探讨,并就光、温度、pH值、氧化还原介质、7种金属离子、葡萄糖、蔗糖和苯甲酸钠等对其稳定性的影响进行了研究。结果表明,木莓鲜果中总花色苷含量高,属水溶性性花色苷类。该色素对热的耐受性较好,但耐氧化还原性和耐Vc较差;7种金属离子中Na^ 、Mg^2 、Al^3 和较高浓度Mn^2 (≥5.0mmol/L）对该色素的稳定性较好,并有不同程度的护色效果,Zn^2 对其稳定性较好,而Fe^3 和Cu^2 对共稳定性有明显的影响或破坏作用;葡萄糖、蔗糖和苯甲酸钠无不良影响。     

Neuronal network analyses reveal novel associations between volatile organic compounds and sensory properties of tomato fruits

Introduction

The process of tomato (Solanum lycopersicum) breeding has affected negatively the fruit organoleptic properties and this is evident when comparing modern cultivars with heirloom varieties. Flavor of tomato fruit is determined by a complex combination of volatile and nonvolatile metabolites that is not yet understood.

Objectives

The aim of this work was to provide an alternative approach to exploring the relationship between tomato odour/taste and volatile organic compounds (VOCs).

Methods

VOC composition and organoleptic properties of seven Andean tomato landraces along with an edible wild species (Solanum pimpinellifolium) and four commercial varieties were characterized. Six hedonic traits were analyzed by a semitrained sensory panel to describe the organoleptic properties. Ninety-four VOCs were analyzed by headspace solid phase microextraction/gas chromatography–mass spectrometry (HS/SPME/GC–MS). The relationship between sensory data and VOCs was explored using an Artificial Neural Networks model (Kohonen Self Organizing Maps, omeSOM).

Results and Conclusion

The results showed a strong preference by panelists for tomatoes of landraces than for commercial varieties and wild species. The predictive analysis by omeSOM showed 15 VOCs significantly associated to the typical and atypical tomato odour and taste. Moreover, omeSOM was used to predict the relationship of VOC ratios with sensory data. A total of 108 VOC ratios out of 8837 VOC ratios were predicted to be contributing to the typical and atypical tomato odour and taste. The metabolic origin of these flavor-associated VOCs and the metabolic point or target for breeding strategies were discussed.